Antidiabetic Effect of High‐Chromium Yeast Against Type 2 Diabetic KK‐Ay Mice
2018
Liu, Lu | Zhang, Shu‐wen | Lü, Jing | Pang, Xiao‐yang | Lv, Jia‐ping
High chromium yeast has attracted many researchers for its high efficiency and high safety among chromium supplements. The preventive effect of oral high‐chromium yeast on diabetes was assessed using KK‐AY mice. Sixteen‐wk‐old type 2 diabetic KK‐AY mice were divided into five groups and orally administered with two types of drying processed high‐chromium yeast, chromium picolinate at 1000 μg Cr/kg/d, metformin (positive control), and normal yeast (negative control) for 13 weeks. The spray‐dried high‐chromium yeast significantly delayed the onset of hyperglycemia in type 2 diabetic KK‐AY mice (P < 0.05) and significantly improved fasting blood glucose, TG(triglyceride), and TCHO(total cholesterol) . Histopathological analysis showed that the spray‐dried high‐chromium yeast led to high affinities for the stains to the β‐cells in the islets of Langerhans and alleviated hepatic steatosis. High‐chromium yeast could be a potential candidate for nutritional supplement to ameliorate diabetes. PRACTICAL APPLICATION: Chromium plays an important role in fat and carbohydrate metabolism. The result show that spray‐dried high chromium yeast significantly delayed the onset of hyperglycemia in type 2 diabetic KK‐AY mice. As one of chromium supplements, the purpose of this study is to examine the efficacy of high chromium yeast on the type 2 diabetes and drying method on its bioactivity, which will be useful for research and development of high‐chromium yeast and improvement of pharmacological activity‐based quality control.
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